This beet carpaccio is a true power salad! Vitamins and antioxidants, healthy fats and fiber all combined into a delicious salad
I’m officially labeling our past couple of weeks in the kitchen as “trial and error” weeks. For some reason, we experienced disaster after disaster, after disaster… To a point where we really started to question our cooking abilities.
The good thing about working with a partner though, is the support and reassurance we get from each other. So instead of getting frustrated and giving up, we just laughed about it. And kept trying.
And that’s how this beet carpaccio recipe came to be.
I’ve had this semi obsession with beets for a while now. I got it in my head that I was going to create a super cool recipe with it. And I wasn’t going to stop until I did. The one thing I kinda forgot and didn’t count on, was the “bleeding”. Beets bleed. They bleed all over the place. So basically, everything they touch, turns a deep burgundy color. EVERYTHING. So yeah, I came up with really cool, elegant, pretty recipes. And they all turned into a red mess.
Until I decided to just keep it simple. Which is often the best way to go about things. This “carpaccio” is elegant and delicious. It’s light and nutritious. Just right. Mission accomplished 😉
Enjoy,
Vicky
How to cook beets
- Wash beets thoroughly
- Cut the ends of the beets
- Wrap Raw beets in aluminum foil
- Bake beets in the oven until tender (depending on the size, usually at 400F for an hour)
- Let the beets cool until safe to handle, unwrap, rub skin off ( it will peel very easily)
- Dice, slice, chop mash or add to hummus of dips.
- Enjoy!
Some Inspired beet recipes
- Cauliflower beet dip
- Roasted beet hummus
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Quinoa, chickpea and beet burger
- Beet smoothie bowl
- Veggie noodle salad with peanut dressing
- How to cook beets
Beet carpaccio with Avocado & chia seed dressing
- Total Time: 1 hour 10 mins
- Yield: 6 1x
Description
This beet carpaccio is a true power salad! Vitamins and antioxidants, healthy fats and fiber all combined into a delicious salad
Ingredients
- 2 large beets, thoroughly washed
- 1 avocado, slightly firm
- 3 tbsp chopped pecans or walnuts
- 1 tbsp extra virgin olive oil
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp freshly squeezed lemon juice
- ½ tsp agave nectar
- ⅛ tsp salt, or to taste
- 2 tsp chia seeds
- 2 tbsp chopped chives
Instructions
- Preheat oven to 400F. Wrap beet in foil and bake for about an hour, until tender. Set aside to cool and remove skin.
- To prepare the dressing, combine olive oil, grain and Dijon mustard, vinegar, lemon juice, agave and salt in a glass jar. Shake vigorously, add chia seeds and let sit for a few minutes
- In the meantime, using a mandolin or a very sharp knife, thinly slice the cooled beet. Arrange slices on 2 salad plates. Dice avocado and place in the center of each plate. Sprinkle nuts and chopped chives all around and top with chia dressing
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Salad
- Method: roast
- Cuisine: vegan
Nutrition
- Serving Size: ⅙ of the salad
- Calories: 103
- Sugar: 2.5
- Sodium: 454
- Fat: 8.6
- Saturated Fat: 1.1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Fanny
This sounds absolutely awesome and I can't wait to try it! Thank you!
Vicky & Ruth
Thank you!! Glad you like it 🙂
Victoria
Wow, this is a beautiful dish! Best of all, it couldn't be healthier either! I can't wait to make this..
Vicky & Ruth
Simple and delicious!! Thank you so much, hope you enjoy it!
Alison@Alibabka
Such a beautiful looking dish! I am obsessed with beets as well (in fact had them last night on some burgers) but they do bleed everywhere! Can totally relate! Pic is gorgeous!
Rebecca
I made this salad last week and loved it. I would like to serve it on Christmas Eve. I have about 40 guests and it is a stand up affair. Any suggestions on how to arrange a larger quantity of this salad for people to serve themselves?
Vicky & Ruth
Hi Rebecca, so glad you enjoyed the salad. For a large crowd we would arrange the salad the same way in two large oval or round platters. The challenge with the beets is that if you dice them and mix them with the avocado they will bleed and everything will be pink. If you find large platters you can arrange the beets in two or three layers and pile the avocado in the middle like we have it the picture. That's probably your best solution. We would also wait until the last minute the dress the salad. We hope that helps. Let us know how it works out for you.
Jenny Verzijl van vulpen
Delicious.
Vicky & Ruth
Thank you 🙂
James
Awesome recipe, my 16 y.o. daughter made it a few months ago and she is making it again for Chrannukah dinner.
Vicky & Ruth
Awesome! We love when teenagers get into the kitchen!